Mediterranean Endive Spears

Contributor: Sunmaid Growers of California

California enjoys an international reputation for its grapes. In the late 1700s, the first grape vines took root in California soil, planted by Spanish Franciscan missionaries to make sacramental wines. The vines flourished, and by 1879 grapes were being cultivated extensively in the San Joaquin Valley for fruit and wine. Some grapes were dried into raisins as early as the 1860s, but it wasn't until the early 1870s that the crop showed any promise. One popular story involves an unseasonable heat wave that hit the San Joaquin Valley vineyards in 1873, drying the grapes on the vine and spelling financial disaster throughout the region. In desperation, enterprising growers took their dried grapes to San Francisco where they were marketed as "Peruvian Delicacies." They were the hit of the season, sold out immediately, and the California Raisin industry was born. Sunmaid is a grower-owned cooperative that dates back to 1912. By 1918, more than 85% of California's raisin growers were members. Today, the Sun-Maid processing facility covers 130 acres and is located in the heart of California's raisin producing region. More than 75% of the California raisin crop is grown within 25 miles of the plant. This appetizer pairs California raisins with California Endive, for a delightful combination of flavors and textures. And best of all, this tasty treat will only take you 15 minutes to prepare!

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Ingredients

• 3 heads white or red California Endive
• 1/2 cup Sunmaid Raisins
• 2 tablespoons orange or apple juice
• 8 ounces goat cheese or cream cheese, softened
• 1/4 cup sun-dried tomatoes in oil, finely chopped
• 1/4 cup fresh basil, chopped
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes, crushed
• Basil sprigs for garnish

Instructions

1. Combine raisins and juice; cover and microwave at high power 45 seconds; let stand 2 minutes.
2. Combine cheese, tomatoes, basil, garlic and pepper flakes; mix well.
3. Stir in raisin mixture. Trim ends of endive; separate heads into spears.
4. Spread cheese mixture onto endive spears; arrange spoke-fashion on serving platter.
5. Serve immediately or cover and chill up to 2 hours before serving. Garnish with basil sprigs. Makes about 2-1/2 dozen appetizers.

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